ISO: Canning Recipe for Chanterelles, Deer, Elk, Salmon etc.

[bentley30-06]

I just picked up a canning kit and I am completely in-experienced when it comes to canning.  I have smoked, dehydrated, and butchered plenty of animals and fish but never canned any.  Does anyone have any recipes or tips/techniques that they use for the listed items?  I would greatly appreciate it.  We tend to harvest over 400lbs of chanterelles every year and I end up giving most of it away as I have no efficient way of preserving them.  I also have a lot of salmon coming in during season and get tired of eating smoked salmon and want to try something new.  Appreciate any and all input.  Thanks.

[ICEMAN]

Here is a tutorial I wrote on preserving chantrelles;  http://hunting-washington.com/smf/index.php/topic,13413.msg150910/topicseen.html#msg150910

BTKR has a great tutorial on canning on the site.   http://hunting-washington.com/smf/index.php/topic,12969.0.html

Use your search feature, you will finds all sorts of ideas for canning.... I did one on canning razor clams.

Search is your friend.

[BigD]

Here is one for salmon

http://hunting-washington.com/smf/index.php/topic,57116.msg702566.html#msg702566

[Kc_Kracker]

rule #1 its addicting, youll learn to save loads of cash and can everything! 
rule #2, read up on canning. some things are hot bath canned, and some MUST be canned at a specific pressure in a pressure canner for a specific time, like meat.

as for chantrelles ask hogdawd for his recipe, better yet beg he dont like giving his up, but he gave us some chantrelles he canned and we loved them! oh and his Jalapeno bean pods are to die for 

[Hawgdawg]

rule #1 its addicting, youll learn to save loads of cash and can everything! 
rule #2, read up on canning. some things are hot bath canned, and some MUST be canned at a specific pressure in a pressure canner for a specific time, like meat.

as for chantrelles ask hogdawd for his recipe, better yet beg he dont like giving his up, but he gave us some chantrelles he canned and we loved them! oh and his Jalapeno bean pods are to die for 

KC qwacker its Hawgdawg! 

[bentley30-06]

Ill research some more as I have a few months before the venison and chanterelles come into season.  I just hate wasting them pretty shrooms.

[Kc_Kracker]

man give a guy compliments and all he sees is bad spelling 

[billythekidrock]

Here is a "canning chanterelles" thread I did a while back with updates last year.
http://hunting-washington.com/smf/index.php/topic,37493.msg442219.html#msg442219

Just remember that some books tell you not can mushrooms for a variety of reasons..

[ICEMAN]

Ill research some more as I have a few months before the venison and chanterelles come into season.  I just hate wasting them pretty shrooms.

Research some more? We have already done that for you. You are welcome.

[bentley30-06]

Ill research some more as I have a few months before the venison and chanterelles come into season.  I just hate wasting them pretty shrooms.

Research some more? We have already done that for you. You are welcome.

When I said I would "research some more" I was referring to "canning chanterelles" more than just preserving them.  In the past I have attempted the recipe which your tutorial follows and was unsatisfied with the result.  That is why I was leaning towards canning them vs. cooking and bagging them. Appreciate the input.  I will attempt any recipes I can find and then follow the one I am most satisfied with.   

[billythekidrock]

What did you not like about the dry sauté and freezing method?

[bentley30-06]

To me they taste and smell like dirty socks after you thaw them and heat them.  The texture was also rubbery... IMO perhaps I need to alter what I had done in the past a little.... I was just looking for more options as to what member's favorite recipes are so I could try multiple recipes at the same time. 

[billythekidrock]

I always squeeze out any moisture after thawing, before cooking and get fairly crisp mushrooms. They are processed so they will never be of "fresh" quality.

Try altering the sauté temp/time before freezing.
Try altering the cook temp/time before eating.
 

[Blacklab]

Looking forward to canning this year. Played around the first time last year and really enjoyed the results. Didn't think it was to difficult just time consuming  Though worth it 

[kisfish]

I just got a mirro pressure cooker. I have been reading up on canning venison and fish. I have the elk thawing getting ready to make a batch of elk stew. I will let you know how it turns out.

[kisfish]

I just finished the first batch of elk stew. All the cans sealed up good. Kinda fun.

[NRA4LIFE]

Remember, if you have some excess Razor Clams, make sure you try ICEMAN's Smoked Razor Clam recipe.  It is perhaps the tastiest thing I have ever canned.

[kisfish]

Will do.

[Southpole]

I just got a mirro pressure cooker. I have been reading up on canning venison and fish. I have the elk thawing getting ready to make a batch of elk stew. I will let you know how it turns out.

The book that comes with the pressure cooker (Mirro, Presto, etc...) has a good guide and invest in a Ball Blue Book. If you have never canned before I would suggest reading up on the do's and don'ts. I have watched some friends of mine can various things from peaches to clams and everything in between and I cringe and shake my head when I watch. It's any wonder they don't get food poisoning 

[kisfish]

It is a good book. That's where I got the recipe and cooking instructions for the stew.

[ICEMAN]

Remember, if you have some excess Razor Clams, make sure you try ICEMAN's Smoked Razor Clam recipe.  It is perhaps the tastiest thing I have ever canned.

Wow! I am famous now!!!    Thanks for the nice recommendation!

Do I get a royalty or a commission or something now?


Kisfish, the stew looks great!